INGREDIENTS
- – 2 kg de roast beef.
- – Olive oil.
- – Mirepoix (carrot, celery, onion and leek).
- – Laurel.
- – She.
- – 1 orange.
- – 1 lemon.
- – Cinnamon stick.
- – Romero.
- – Thyme.
- – Pink wine.
- – Warmth.
- – Salt and pepper.
- For the gratin:
- – 2 complete potatoes.
- – 1 handful of spinach.
- – Milk cream c/n.
- – Grated cheese c/n.
- – Salt and pepper c/n.
- – 1 tablespoon of butter.
For this Wednesday of so much we carry you this spectacular silverware!!
ROAST BEEF IN THE CASSEROLE WITH POTATO GRATEN, SPINACH AND CREAM
that cooking-recipesf ready in as we speak’s program.
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Process:
1.Lower the roast beef into steaks and brown in a saucepan. Add the mirepoix, bay leaf, garlic, orange and lemon peel strips, cinnamon stick, rosemary, thyme, pink wine and broth till the preparation is roofed.
Prepare dinner till thickened and the meat is tender.
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Juani’s Tip: To make the sauce very thick, take away the meat as soon as it’s there, combine the greens with the liquid and add a stage tablespoon of cornstarch. Combine nicely with a whisk and add the meat once more in order that it continues cooking till the sauce could be very thick.
2.Potato gratin: boil complete potatoes with out pores and skin, then break them right into a small spherical dish, add chopped uncooked spinach, cream, butter, grated cheese and gratin.
Plate every little thing collectively, and eat!
